Thursday, March 20, 2014

Enchiladas de Pollo - By Valerie

Our family loves Mexican food and as a result it seems like we eat it several times a week. ☺  These enchiladas have been a favorite ever since our mom found the recipe in a cookbook long before any of us were born.  They are so flavorful!  We all love the taste of fresh cilantro and this recipe calls for cilantro in the enchilada sauce!  Yum! 

Chicken enchilada filling
2 whole chicken breasts
1/2 small onion
1 bay leaf
8 peppercorns
1/2 medium onion, chopped
3 tablespoons grated Parmesan cheese
4 oz. Monterey Jack cheese, shredded (1 cup)
Enchilada sauce
 1 (4 -oz.) can green chiles
1 (13-oz.) can tomatillos drained, or 1-3/4 cups drained canned tomatoes
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
1/4 cup lard
8 corn tortillas
4 oz. Cheddar or Monterey Jack cheese, shredded (1 cup)
Optional Toppings
1 cup dairy sour cream
3 or 4 radishes, sliced
2 cups shredded lettuce
12 ripe olives

Place chicken breasts in a large pot or Dutch oven.  Add water to cover, onion, bay leaf, peppercorns and salt to taste.  Bring to a boil; reduce heat.  Cover and simmer 45 minutes or until tender.  Cool chicken in broth.  Drain, reserving broth for another use.  Shred chicken with 2 forks or with your fingers.  Mix shredded chicken, chopped onion, Parmesan cheese and 1 cup shredded Monterey Jack cheese.  Taste and add salt if needed.  Set aside.

In blender or food processor, combine green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg.  Blend until smooth.  Add salt to taste.  Set aside.

Preheat oven 350 degrees F.  Heat lard in a small skillet.  With tongs, carefully place 1 tortilla at a time in hot lard.  Hold in lard 3-5 seconds until softened.  Quickly turn tortilla and soften other side, 3-5 seconds.  Drain over skillet or on paper towels.  Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact.  Roll tightly and place seam-side down in a 12" x 7-1/2" baking dish.  Pour chile-cream mixture over enchiladas and sprinkle evenly with 1 cup shredded Cheddar or Monterey Jack cheese.  Bake 20 minutes, or until heated through and bubbly.

For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream.  Place a mound of Guacamole over sour cream.  Garnish with radish slices.  Place 1/2 cup shredded lettuce next to enchiladas, if desired.  Place a mound of Guacamole on lettuce.  Top Guacamole with 1 tablespoon sour cream and 2 ripe olives if desired.  Makes 8 enchiladas.

Source: Mexican Cookery

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